Pasta Alla Zozzona

4 mins
Serves 1
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Directions

  1. 1Cut the guanciale into small pieces.
  2. 2Cut the guanciale into small pieces.
  3. 3Cut the guanciale into small pieces.
  4. 4Fry the guanciale in olive oil until crispy.
  5. 5Fry the guanciale in olive oil until crispy.
  6. 6Fry the guanciale in olive oil until crispy.
  7. 7Remove the guanciale from the pan and set aside on paper towels.
  8. 8Remove the guanciale from the pan and set aside on paper towels.
  9. 9Remove the guanciale from the pan and set aside on paper towels.
  10. 10Remove the salamella from its casing and crumble it.
  11. 11Remove the salamella from its casing and crumble it.
  12. 12Remove the salamella from its casing and crumble it.
  13. 13Fry the crumbled salamella in the same pan.
  14. 14Fry the crumbled salamella in the same pan.
  15. 15Fry the crumbled salamella in the same pan.
  16. 16Finely chop the onion.
  17. 17Finely chop the onion.
  18. 18Finely chop the onion.
  19. 19Add the onion to the pan and sauté until translucent.
  20. 20Add the onion to the pan and sauté until translucent.
  21. 21Add the onion to the pan and sauté until translucent.
  22. 22Add the crispy guanciale to the pan.
  23. 23Add the crispy guanciale to the pan.
  24. 24Add the crispy guanciale to the pan.
  25. 25Stir in the tomato passata.
  26. 26Stir in the tomato passata.
  27. 27Stir in the tomato passata.
  28. 28Cook the rigatoni pasta until al dente.
  29. 29Cook the rigatoni pasta until al dente.
  30. 30Cook the rigatoni pasta until al dente.
  31. 31Add the cooked pasta to the pan with the sauce.
  32. 32Add the cooked pasta to the pan with the sauce.
  33. 33Add the cooked pasta to the pan with the sauce.
  34. 34Grate the parmigiano reggiano cheese.
  35. 35Grate the parmigiano reggiano cheese.
  36. 36Grate the parmigiano reggiano cheese.
  37. 37Whisk the egg yolks with the grated cheese.
  38. 38Whisk the egg yolks with the grated cheese.
  39. 39Whisk the egg yolks with the grated cheese.
  40. 40Add the egg yolk mixture to the pasta and stir to combine.
  41. 41Add the egg yolk mixture to the pasta and stir to combine.
  42. 42Add the egg yolk mixture to the pasta and stir to combine.
  43. 43Garnish with chopped parsley.
  44. 44Garnish with chopped parsley.
  45. 45Garnish with chopped parsley.
  46. 46Serve the pasta and garnish with more crispy guanciale and parmigiano reggiano cheese.
  47. 47Serve the pasta and garnish with more crispy guanciale and parmigiano reggiano cheese.
  48. 48Serve the pasta and garnish with more crispy guanciale and parmigiano reggiano cheese.

Ingredients

  • 200 grams guanciale
  • 200 grams guanciale
  • 200 grams guanciale
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 pieces salamella
  • 2 pieces salamella
  • 2 pieces salamella
  • 1 piece onion
  • 1 piece onion
  • 1 piece onion
  • 400 grams tomato passata
  • 400 grams tomato passata
  • 400 grams tomato passata
  • 500 grams rigatoni pasta
  • 500 grams rigatoni pasta
  • 500 grams rigatoni pasta
  • 50 grams parmigiano reggiano cheese
  • 50 grams parmigiano reggiano cheese
  • 50 grams parmigiano reggiano cheese
  • 3 pieces eggs
  • 3 pieces eggs
  • 3 pieces eggs
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley

Equipment

knifecutting boardfrying panskilletslotted spoonpaper towelspasta potgrater